Honduras | Javier Fernandez | Catuai | Dbl. Anaerobic Honey | Filter | 200g

Origin

• 🇭🇳 Honduras

Tasting notes

Character

• Experimental
  50
• Funky
  40
• Sweet
  25

Region: Las Flores, Santa Barbara Elevation: 1500 – 1580 masl VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.: CatuaiCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America. Process: Dbl. AnaerobicAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. HoneyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural. Notes: Chocolate, floral, blackberry, peach, & wineyFunky / lacticTasting language for deliberate fermentation flavor: yogurt-like tang (lactic), winey or boozy notes, overripe fruit. A feature in experimental lots, a defect in classic ones. About: Javier Fernandez is one-half of the formidable Fernandez bros duo from Santa Barbara in Honduras. Javier dropped this new processing method in 2019; fermented in whole cherry for 96 hours, fermented again in pulp for 96 hours, and lastly dried as a honey. Ohh yes! This coffee placed 5th in the Project Origin Late Harvest Auction in 2019. A superrr creamy mouthfeelBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. with stone fruit flavours. Is that dessert in your cup? YUM!